In an era where industrial mass production and frozen foods reign supreme, Bagelstein is a firm believer that the right way forward is to return to authentic, from-scratch baking. Every night, the company’ s 42 pastry chefs and bakers gather in workshops to lovingly handcraft fresh bagels, brownies, cheesecakes, muffins, banana bread, and other delights. Thierry Veil. CEO of Bagelstein, provides valuable insights into the brand’ s evolution from its roots in Strasbourg, France to a thriving franchise across Western Europe.“ I started my career as a chartered accountant at PricewaterhouseCoopers, a British company. In this role, I travelled all around the world, notably to the US, where I developed a fondness for bagels. In 2011, I co-founded Bagelstein with my stepbrother, who shares my passion for food. Beginning in my hometown of Strasbourg, France, we launched our first bagel store and based the company on two pillars. Firstly, we aimed for our brand to be amusing and bold by speaking